Put some water to boil for the pasta. On the other hand, wash and cut the zucchini into rings. Stir them fry with some oil and salt, until they become soft. Then add some hot water and blend with the help of an immersion blender until you obtain a smooth cream.

In another pan brown the pancetta with some oil.

Then take the gorgonzola cut into pieces and let it melt; if necessary, then add a ladle of the pasta cooking water.

In the meantime, drop the paccheri in the salted water; then, once cooked, drain them al dente and pour them in the pan, where previously you prepared the gorgonzola and pour on the top the zucchini cream.

Subsequently add the pancetta, a sprinkling of granetta di vacca and stir the pasta fry for some seconds in the pan. At this point, your pasta is ready to be enjoyed.

First of all, start preparing the yellow cherry tomatoes: take the yellow cherry tomatoes and wash them under running water, then wipe them dry and put them on a chopping board by cutting them in half. Now put your tomatoes on a baking tray covered with baking paper with the side facing up.

Add salt and pepper to taste. At this point, prepare the chopped garlic and thyme: peel a clove of garlic, leaf the thyme and then chop it finely. Once you have the chopped garlic, pour it over each tomato and add the sugar. Add the dried oregano and finally a drizzle of oil. Place in a static oven preheated to 140°C for two hours, until the water has evaporated.

Now go on to prepare the passatelli: in a bowl whisk the eggs for a few minutes and add a pinch of salt; in a larger bowl mix the breadcrumbs and the grated Granetta di vacca. Add the flour, lemon zest and nutmeg. Then add the eggs. Now mix the ingredients and knead until you obtain a consistent and elastic dough. Wrap the dough in cling film and let it rest for about 15 minutes.

In the meantime, boil a pan full of water and on the other side, in a frying pan, fry the shallot with a little oil, then add the chopped guanciale and cook.

When the 15 minutes are up, take out the passatelli dough and pass one piece at a time through a large hole ricer to make passatelli about 4-6 cm long. Drop them onto a floured tray.

Cook the passatelli for a few minutes in plenty of salted water. When they rise to the surface, carefully drain them and pour them into the pan with the guanciale sauce. Then add the yellow tomatoes, which will have cooked in the meantime. Fry everything in the pan without stirring with a spoon, otherwise they will break. Serve directly on the plates with a handful of Granetta di vacca.

First of all, start with the preparation of pesto alla genovese: pour the peeled the garlic in the pestle with some grains of coarse salt, start crushing and when the garlic will have become a paste, add the basil leaves with a pinch of salt. Crush well until the moment in which the basil leaves will release a shiny green liquid.First of all, start with the preparation of pesto alla genovese: pour the peeled the garlic in the pestle with some grains of coarse salt, start crushing and when the garlic will have become a paste, add the basil leaves with a pinch of salt. Crush well until the moment in which the basil leaves will release a shiny green liquid.

At this point, add the pine nuts and start crushing in order to obtain a cream. Add the Granetta di Vacca step by step which will make everything very creamy. In the end add the extra virgin olive oil, mixing continuously with the pestle.

Mix well all the ingredients in order to obtain a smooth sauce. Then put on the gas a pot full of salted water and when it will have started to boil, let the pasta cook.

Now put the pesto in a large pan and dilute it with some pasta’s cooking water. As soon as the pasta is ready, mix it with the pesto. Mix everything well and your spaghetti are ready to be served with some fresh basil leaves.